Gazpacho Recipe – Eats Now

Name: Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 Tomatoes; 1 Cucumber; 1 Red bell peppers; 1/4 Onion; 1/2 clove Garlic; 10 cm Baguette; 2 tbsp White wine vinegar; 4 tbsp Olive oil; 100 ml Water; 1/2 tsp Salt; 1 dash White pepper

Servings: persons

4 Tomatoes
1 Cucumber
1 Red bell peppers
1/4 Onion
1/2 clove Garlic
10 cm Baguette
2 tbsp White wine vinegar
4 tbsp Olive oil
100 ml Water
1/2 tsp Salt
1 dash White pepper

1
Peel the tomatoes and cucumber.
2
Roughly chop up all the vegetables.
3
Mince the cucumber skin and keep them for the topping (to float on the soup).
4
Tear off the white parts of the baguette which you will use.
5
Wet them with water and squeeze water out of them.
6
(You will not use the crust for this recipe.
7
Please enjoy them with some delicious butter.)
8
Mix all the ingredients except for the cucumber skin (Step 2) with a hand blender until smooth.
9
It might be difficult to mix at first, but don't worry.
10
Try to aim for the tomatoes first, since they will give out some juice.
11
Chill well in the fridge (for best results, chill the serving dishes as well).
12
Top with cucumber skins (Step 2) and drizzle on some olive oil if you'd like.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 Tomatoes, 1 Cucumber, 1 Red bell peppers, 1/4 Onion, and more.

Yes, Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gazpacho

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